Sunday, January 18, 2009

HAM AND CHEESE POTATO SOUP

Origin Unknown

3 to 4 medium red potatoes
2 cups water
1 small onion
3 tbsps butter
3 tbsps flour
dash crushed red pepper flakes
1/8 tsp freshly ground black pepper
3 cups milk
1/4 tsp sugar
1 cup shredded cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan; add the potatoes and cook until they are tender. Drain, reserving the liquid. Set the potatoes aside. Measure 1 cup of the cooking liquid, adding water if necessary; set aside.

Peel onion and finely chop. Melt butter in saucepan over medium heat. Add onion to butter and cook stirring frequently until the onion is translucent and tender, but not brown. Add flour to the saucepan and season with pepper flakes and pepper. Cook 3 to 4 minutes then gradually add the potatoes, reserved liquid, milk, and sugar. Stir mixture well. Add in the ham and cheese. Simmer over low heat for about a half hour, stirring frequently.

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